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The increase of food adulteration, inducing losing a large amount of money as well as of the confidence of consumers, has become an urgent issue for producers, researchers, governments and consumers. Chromatographic methods, in combination with chemometrics, are usually developed and applied throughout the food chain to verify the nature or origin of food, with both targeted (metabolomics) and non-targeted (profiling) approaches. Their operation, together with their advantages and drawbacks, will be discussed in this review to show strategies to solve food authentication issues. [ABSTRACT FROM AUTHOR]

Kappaphycus alvarezii , a macroalgae which produces a strong and rigid gel like substance called κ-carrageenan. The development of ice-ice disease in the K. alvarezii seaweed has considerable consequences for the carrageenan business. Effect of ice-ice diseases on carrageenan quality in relation to healthy K. alvarezii was examined completely by different analytical methods like UV-Spectrometry, FTIR, 1H NMR, HPLC, GC-MS. Histological studies like sectioning of ice - ice diseased tissue showed variations in structure of the polysaccharides, which also confirms the association of pathogens in K. alvarezii. Analysis of carrageenan degradation was done based on high-throughput Illumina sequencing of the V3 –V4 region of the 16S rRNA gene, since the assessment of microbiome plays a major role in assessing the health of the seaweed. This region provides ample information for taxonomic classification of microbial communities from specimens associated with microbiome studies. Carrageenase from bacteria for the disease degrades the carrageenan. [ABSTRACT FROM AUTHOR]

Other than in work settings, much of our exposure to PAHs comes from food. Plants take up PAHs from contaminated soil and through settling of air particles on surfaces. The raw materials from these contaminated plants facilitates the presence of these compounds in derived food items such as cereals, grains, flour, bread, oils and fats, fruits and vegetables. Milk and meat products are affected by the accumulation of PAHs in fatty tissues of animals thriving on contaminated feed and breathing contaminated air. Fish and shellfishes (bottom-dwellers or filter-feeders) used as seafood accumulate these toxic compounds from contaminated water. The heat-driven processing of these foods add-on PAHs when they are subjected to high temperatures, fire and fuels. Being carcinogenic compounds, it becomes necessary to understand the strategies which can be explored at public and commercial level to prevent or reduce the formation of PAHs during the processing of foods and reduce associated cancer risk. • Modification of the processing methods reduces PAHs contamination in food upto 90–100%. • Limited studies found for some reduction aspects and food categories. • Novel processing methods and their variables must be explored as an alternative to ensure food safety. • Re-using of oil for cooking must be prevented. • Guidelines and standards on PAHs must be broadened to cover maximum food products. [ABSTRACT FROM AUTHOR]

Food fingerprinting methods comprise a wide range of analytical strategies for obtaining analytical signals such as spectra or chromatograms that can be related to the composition of foodstuffs. Mathematical processing of fingerprints in such signals allows some foodstuffs to be characterized and/or authenticated. This paper deals at length with food identification by High Performance Liquid Chromatography in combination with mathematical processing. Also, it discusses existing approaches to the integrated acquisition of chromatographic signals and chemometric processing of chromatographic data, and illustrates the uses of fingerprinting methods for different types of foodstuffs. Unlabelled Image • HPLC is used for quantification of a number of compounds to assess food quality. • HPLC fingerprinting and mathematical processing is proposed for food identitation. • Different approaches and solutions are evaluated and compared in authenticity terms. • Exploratory data analysis and classification techniques can help to prevent adulteration. • Combination of sensitive methods can be used for discriminating different treatment conditions. [ABSTRACT FROM AUTHOR]

Spectroscopic methods are efficient tools for food authentication due to the advantages of high sensitivity, rapidness, simplicity and their convenience. The combined used of spectroscopic methods and linear discriminant analysis has provided powerful tools for detecting food fraud. This review discusses their operational details, advantages and disadvantages. [ABSTRACT FROM AUTHOR]

Polycyclic Aromatic Hydrocarbons (PAHs) are environmental carcinogens which are produced in food during their processing and thermal treatment. Consumption of such foods results in diverse diseases including cancer in humans, raising a serious need to either prevent formation of these compounds in food or reduce and remove these carcinogens once they are formed. The concern is very important and reasonable as diet contributes to 88–98% exposure. Some of the processes followed to prevent PAHs formation include regulation of the cooking/processing practices/methods and revolves around deodorization and refining of oil as well as sugars, choosing right type of oil and frying process, choosing liquid smoking process over traditional practices, reducing fat content of product and preferring the right part of product (especially in meats), roasting and baking products at lower time-temperature combinations with preferences to electric oven and indirect processes, using the right heat medium (wood chips for barbequeing/charcoal grilling, using correct wraps for food products to prevent direct contact with heat and fat drippings and much more. Though these processes may be followed at household and commercial scales and have been stated in several published literature, but the absence of PAHs may not always be guaranteed in food products. This leaves the scientific community to attempt and develop strategies which can remove the already existing PAHs from food products and needs to be extensively reviewed and worked in future. This review bridges the PAHs' reduction and removal strategies [different types of ingredients (marination, spice addition), the specific kind of packaging (aluminium foils, plastic films, charred barrels, paraffin rind), the heating treatments (irradiation, microwave preheating, defatting, brewing etc.), but also the characteristics of adsorbents and filters used (active charcoal, diatomaceous earth, zeolite filters, molecular sieves), together with innovative removal apparatus] with emphasis on biological and physical-chemical factors influencing their formation/reduction or removal/degradation, mainly in heat-processed food [such as composition and surface adsorption properties, etc.]. The overall goal is to develop the understanding of the interactions amongst all factors affecting PAHs removal and draw recommendations based on conclusions of scientific evidence and propose future challenges in this area. Strategies for reduction and removal of PAHs from processed food products. [Display omitted] [ABSTRACT FROM AUTHOR]

Seventh-day syndrome (7DS) is an early serious complication of liver transplantation, characterized by sudden failure of a previously normally functioning liver graft ∼1 week after the surgery. Although it is an uncommon event, it has major associated mortality. As its etiology is yet to be recognized, the only currently available treatment is retransplantation. We present 3 cases of orthotopic liver transplantation recipients who had an initial uneventful recovery after surgery followed by a dramatic rise of serum liver enzyme levels ∼7 days later and hepatic failure with subsequent graft loss and death despite high-dose immunosuppressive therapy. Histologic findings showed massive centrolobular hemorrhage and hepatocellular necrosis with reduced inflammation. It is essential to review and accumulate more clinical and laboratory information to better understand this syndrome and to better prevent and treat it. [ABSTRACT FROM AUTHOR]

Calcineurin inhibitors (CNI) are the base of immunosuppressive regimens in liver transplantation but they are associated with significant side effects, namely nephrotoxicity, which leads to increased morbidity and mortality. Through time, mycophenolate mofetil (MMF) as monotherapy has been suggested as an alternative in patients with CNI-related toxicity, but still no consensus has been reached as to its efficacy. We have evaluated the safety, efficacy, and tolerability of MMF monotherapy in selected patients, developing CNI-associated events, focusing primarily on kidney dysfunction. Thirty patients were selected (60% men) with a mean age of 48.5 years. Four patients (13%) were initially on a multidrug regimen that included MMF ad initio due to increased risk of kidney dysfunction. CNI tapering was initiated 5.1 years after liver transplantation (5 months to 13.9 years). The mean time of follow-up after conversion to monotherapy with MMF was 5.6 years (14 months to 12 years). Kidney function analysis accessed by creatinine values and glomerular filtration rate measurement showed a gradual improvement ( P < .01). Graft dysfunction after conversion to monotherapy was observed in three patients who required reintroduction of the previous immunosuppressive regimen. Four patients referred minor side effects that were managed with dose reduction. None required MMF withdrawal. Ten patients died during follow up, mainly due to disease progression, 6.8 years after MMF conversion. In conclusion, MMF monotherapy seems to be safe, effective, and well tolerated in selected patients. [ABSTRACT FROM AUTHOR]

World-wide aquaculture represents a very important sector capable of supplying huge amounts of animal protein. However its relevance has proportionally augmented its waste generation. In Europe, the geographical constitution of Galicia has prompted the instauration of many aquaculture-based systems along its coasts. Indeed aquaculture means a very relevant industry in Galicia, together with animal farming, agriculture and biotechnology. Over the last decade Europe legislation encourages the proper management of wastes (mostly reutilization and reducing strategies) and the sustainable use of natural resources. The application of circular bio-economy (reuse of wastes) represents a feasible model to protect human and animal health and the environment. To achieve a more efficient production system that complies with European regulations, aquaculture wastes and sub-products need to be re-utilised to increase their throughput. This approach will positively impact on their economical yield while reducing their generation and thus protecting health and environment. Different applications have been considered for re-using aquaculture wastes and sub-products. One of the most efficient approaches is the establishment of models that allow the metabolic waste reduction, as the integrated multi-trophic aquaculture. For derived aquaculture sub-products, the most efficient process is recovering important biomolecules such as proteins (collagen, gelatine), polysaccharides (chitosan), lipids (omega 3) or pigments (astaxanthin or beta-carotene). Biomolecules can further be applied for human and animal consumption, food industry, cosmetics or pharmaceuticals. Due to the importance of this productive system in Galicia it is critical its update to include aquaculture into circular bio-economy. [Display omitted] • Aquaculture is key to supply animal protein but requires becoming sustainable. • Integrated multi-trophic aquaculture provides environmental and economical benefits. • Aquaculture wastes can be reused as food, cosmetic or pharmaceutical ingredients. • Circular economy in aquaculture provides sustainability and economical throughput. [ABSTRACT FROM AUTHOR]

Fucoxanthin is a pigment present in diverse marine organisms such as micro and macro-algae. The most relevant source of fucoxanthin has been described to be the group of the brown macroalgae, also known as Phaeophyceae. The presence of the fucoxanthin, a xanthophyll, found as an accessory pigment in the chloroplasts of the brown algae is responsible for providing them their characteristic color. The market size of this carotenoid, expected to reach US$ 120 million by 2022, reflects its industrial importance, especially remarkable as a food or cosmetic ingredient. Therefore, it is critical to recognize the main sources of fucoxanthin as well as the most efficient extraction and purification methods that allow obtaining the best production ratio for such a valuable molecule. Throughout this review very different preventive properties of the fucoxanthin have been included, such as antioxidant, anticancer, antiangiogenic, anti-inflammatory, cytoprotective, antiobesity, neuroprotective and its skin protective effects. The stability, bioavailability and toxicity of the fucoxanthin have also been reviewed through diverse biological, in vitro and in vivo assays. Thus, the main aim of this work is to provide a wide and global vision of the fucoxanthin in terms of productive species, efficient recovery techniques and multiple industrial applications. The main sources of fucoxanthin are brown algae (Phaeophytes) and some microalgae. Several techniques have been employed to extract this compound, such as maceration extraction (ME), enzyme assisted extraction (EAE), microwave assisted extraction (MAE), pressurized liquid extraction (PLE) or supercritical fluid extraction (SFE). Following the extraction, the identification step has been carried out using different chromatographic and spectroscopic techniques. Fucoxanthin has gained attention in the last decades, due to the wide variety of attributed beneficial activities, such as antioxidant, anti-inflammatory, anticancer or neuroprotective effects. These bioactivities are interesting for its diverse applications in the industry, including the development of innovative pharmaceutical, cosmetic and food products. [Display omitted] • Review of fucoxanthin main matrixes and bioactive properties. • Approximation to fucoxanthin extraction and quantification methods. • Review of fucoxanthin stability, bioavailability and toxicity in diverse biological assays. • Content of fucoxanthin in micro and macroalgae (notably in chloroplasts of brown algae). • Fucoxanthin industrial importance (US$ 120 million by 2022) as ingredient (food or cosmetic). [ABSTRACT FROM AUTHOR]

During the last decades, olive oil consumption has experienced a continuous increase due to its unique organoleptic properties and its related beneficial properties. Consequently, waste and by-products derived from the olive production have also increased causing environmental problems and economic losses. However, the low-cost and huge availability of these by-products is an opportunity for their valorization and the obtaining of high added-value compounds such as tyrosol, hydroxytyrosol (HT), oleocanthal, oleuropein (OLE), ligstroside, squalene, fatty acids, etc. The development of innovative extraction and characterization technologies is a key factor for the olive sector. In addition, a deeper knowledge about the biological properties of the compounds present in the recovered products and their mechanism of action is crucial to allow their reintegration in the food chain and their potential uses in the food and pharmaceutical industries. This review encompasses all these aspects showing the advances achieved to date in the olive oil by-products valorization focusing on their biological properties, including cardioprotective, antioxidant, anticancer, anti-inflammatory and antidiabetic effects. The by-products derived from the Olea europaea L. processing industry are secondary but valuable products, from which different biologically active molecules can be recovered by green extraction technologies (PLE, SFE, etc.) and reused for food, pharmaceutical and cosmetic purposes following the circular economy policies. One of the main advantages on recovering valuable molecules from olive by-products is their incorporation to functional foods. A direct effect was proved between the use of olive by-products in human consumption and the heath claims. In this context, different food industries have used the phenolic fraction of olive by-products, holding mostly HT and OLE, as food additives and as preserving agents due to their antioxidant properties. Olive oil by-products are an opportunity for valorization approaches for the obtaining of target compounds and their related biological properties and their mechanisms of action. [Display omitted] • This review described the progress in the biomedical field about the use of olive by-products. • The bioactivities of olive by-products are attributed to phenols, triterpenoid acids and polysaccharides. • Olive by-products contain other value molecules like squalene, minerals and FA. [ABSTRACT FROM AUTHOR]

The use of cyclodextrins (CDs) in beverages has increased in the last decades, and they are widely used in food processing and technology. Cyclodextrins have an important capacity for use in the technology industry due to their capacity to form an inclusion complex with a large number of compounds. This complex can improve the food characteristics, such as stabilize volatile compounds, preserve the physical and chemical stability, improve the shelf-life, mask and reduce unwanted flavours, odours or bitterness, protect compounds against heat treatments, etc. This review deals with applications of cyclodextrins in industrial beverage products using different scientific databases and patenting authorities around the world. Image 1 • Technical advantages of cyclodextrin (CD) inclusion compounds in food processing and as food additives. • CD improves the stability of flavours, vitamins, colourants and unsaturated fats, and other lipophilic molecules. • Long-term storage show cyclodextrin-entrapped food ingredients surpassed the stability of the traditional. • CDs in food processing technologies manifest improved sensory, nutritional and performance properties. • Marketed cyclodextrin-based food products for demonstration of their use in beverages are presented. [ABSTRACT FROM AUTHOR]

• Emphasis must be placed on integrated food systems with approaches to plant and animal biology. • Warning systems based on hydro–meteorological forecasting will decrease the risk of climate events. • Diversification respond to environmental degradation associated with the abuse of crop monocultures. • Development of soil information systems will predict the changes global warming is expected to bring. • Systematic capacity development will help in technical assistance missions and e-learning training courses. Crops, livestock and seafood are major contributors to global economy. Agriculture and fisheries are especially dependent on climate. Thus, elevated temperatures and carbon dioxide levels can have large impacts on appropriate nutrient levels, soil moisture, water availability and various other critical performance conditions. Changes in drought and flood frequency and severity can pose severe challenges to farmers and threaten food safety. In addition, increasingly warmer water temperatures are likely to shift the habitat ranges of many fish and shellfish species, ultimately disrupting ecosystems. In general, climate change will probably have negative implications for farming, animal husbandry and fishing. The effects of climate change must be taken into account as a key aspect along with other evolving factors with a potential impact on agricultural production, such as changes in agricultural practices and technology; all of them with a serious impact on food availability and price. This review is intended to provide critical and timely information on climate change and its implications in the food production/consumption system, paying special attention to the available mitigation strategies. [ABSTRACT FROM AUTHOR]

Cortisol and corticosterone in saliva were evaluated as pig stress biomarkers, using pig genotype (Duroc, L62 or Pietrain) and lairage time in the slaughterhouse (0, 2.0, 4.0 or 6.0 h) as controlled variables. Although some pigs were found to be carriers of stress susceptibility, all were healthy heterozygous individuals. Pre-slaughter transport increased cortisol levels in saliva above 3.0 μg/L (medium stress), and 4.0 h of lairage in the slaughterhouse raised them above 6.0 μg/L, whereas corticosterone concentrations exceeded 4 μg/L, which are suggestive of high stress. The highest cortisol levels were detected in the Duroc genotype. Other factors such as food deprivation, background noise, the presence of a large number of animals waiting to be slaughtered, mixing with unfamiliar animals or recent mixing of genders may also influence stress. Corticosterone proved a reliable indicator of high stress only. Meat quality from the pig breeds studied was not affected by lairage in the slaughterhouse for up to 6.0 h. [ABSTRACT FROM AUTHOR]

Surge in consumption of healthy and safe foods has challenged researchers to develop sensitive, precise, robust detection and quantification of food contaminants like acrylamide even if they are present in trace. Keeping this in view, a robust and sensitive analytical method was developed and validated for acrylamide quantification in a potato-based food product (potato cutlet), using LC-MSMS with positive electrospray ionization (+ESI). The method consists of adding acrylamide-d 3 (deuterium labelled acrylamide) as an internal standard, extraction by modified QuEChERS method with d-SPE clean-up. Extracts were run on a reverse phase C-18 column for analysis by liquid chromatography. The limit of detection (LOD) and limit of quantification (LOQ) were determined as 0.7 and 2.0 μg kg−1, respectively, demonstrating the sensitivity of the method for trace detection. The developed method showed excellent results in terms of recoveries (91.0–109.16%), repeatability (RSD 1.8–10.60%), reproducibility (RSD 2.3–11.24%) and robustness (RSD 1.74–4.54%). The repeatability, reproducibility and robustness respectively, show the consistency, accuracy and stability of the developed method. The deviations in ion ratio and retention time were 17.25% and −0.01 min, respectively. Compared to previous findings, the current study has achieved lower LOD and LOQ levels that reveals the higher sensitivity of this method for acrylamide quantification in potato cutlet. [Display omitted] • Robust and sensitive acrylamide quantification method development for potato cutlet. • Acrylamide quantification method has been validated according to SANTE guidelines. • Lower levels of limit of acrylamide detection and quantification have been achieved. • Developed method may be applicable for other potato-based products. [ABSTRACT FROM AUTHOR]

• The processing of Cactaceae leads to different residues (pomace, skin, spines, cladodes). • Cactaceae are considered as a source of bioactive compounds. • Cactaceae have a high content in fiber and fermentable carbohydrates, • Fermentation is a potential valorization strategy for food applications of Cactaceae. Cactaceae family is well-known for their adaptations to drought and arid environments. This family, formed by four subfamilies (Cactoideae, Opuntioideae, Pereskioideae, and Maihuenioideae) are known for being leafless stem succulent plants with numerous spines, and their commercial fruits, distinguished by their bright colors and their skin covered with bracts. Some of these species have been traditionally used in the food industry (e.g., pitaya, cactus, or prickly pear) or as pharmaceuticals to treat specific diseases due to their active properties. The processing of these fruits leads to different residues, namely pomace, skin, spines, and residues from cladodes; besides from others such as fruits, roots, flowers, mucilage, and seeds. In general, Cactaceae species produce large amounts of mucilage and fiber, although they can be also considered as a source of phenolic compounds (phenolic acids, flavonols and their glycosides), alkaloids (phenethylamines derived betalains), and triterpenoids. Therefore, considering their high content in fiber and fermentable carbohydrates, together with other target bioactive compounds, fermentation is a potential valorization strategy for certain applications such as enzymes and bioactive compounds production or aroma enhancement. This review will comprise the latest information about Cactaceae family, its potential residues, and its potential as a substrate for fermentation to obtain active molecules with application in the food industry. [ABSTRACT FROM AUTHOR]

Introduction In liver transplantation, late graft dysfunction can have several causes, particularly rejection, infection, vascular, biliary complications, and others, usually suspected by abnormal liver tests. However, normal liver tests do not confirm a normal graft and liver biopsy could identify unexpected features with repercussions in immunosuppressive therapy. The aim of this study was to determinate the histological abnormalities in patients 10 years after liver allograft transplantation with sustainably normal liver tests and evaluate the changes in immunosuppressive therapy triggered by histological data. Material and Methods A retrospective analysis of liver allograft recipients was performed in an adult liver transplantation center with graft histological characterization 10 years after transplantation. Patients with abnormal liver tests and retransplantation were excluded. Results We evaluated 39 patients with repeatedly normal liver tests. Familial amyloid polyneuropathy (n = 27) was the mainly indication for liver transplantation. Allograft histological dysfunction was observed in 13 (21.7%) patients. In 3 patients we observed chronic hepatitis, signs of cellular rejection in another 3 patients, and histological features suggesting autoimmune hepatitis in 7 patients. The diagnosis of de novo autoimmune hepatitis was proposed according to contemporaneous positive autoantibodies. Changes in immunosuppressive treatment were proposed in 7 patients. Conclusion Allograft histological dysfunctions 10 years after liver transplantation were observed in 21.7% of patients despite normal liver tests. Although the histological features led to alterations of immunosuppressive therapy in half of the cases, the absence of enzymatic tests changes makes monitoring a challenging process. [ABSTRACT FROM AUTHOR]

• 37 °C in DMEM, dihydromyricetin was gradually converted into several new products. • At 6 °C, the stability of dihydromyricetin in DMEM improved obviously, ascorbic acid significantly enhanced it. Dihydromyricetin has shown many bioactivities in cell level. However, dihydromyricetin was found to be highly instable in cell culture medium DMEM. Here, the underlying degradation mechanism was investigated via UPLC-MS/MS analysis. Dihydromyricetin was mainly converted into its dimers and oxidized products. At lower temperature, dihydromyricetin in DMEM showed higher stability. Vitamin C increased the stability of dihydromyricetin in DMEM probably due to its high antioxidant potential. [ABSTRACT FROM AUTHOR]

Abstract: Self-assembled colloidal aggregates are used for the in vitro replication of some biological processes such as chemical reactions, and organic and inorganic transport phenomena, occurring in food. It would therefore be interesting to assess the interaction between ascorbic acid and micellar aggregates via changes in packing and the air–water interface. To this end, we developed a simple, easily controlled one-pot strategy for examining the effects of the acid on biomimetic self-assembled aggregates of sodium dodecyl sulphate (SDS). This surfactant is used for a variety of purposes involving oily materials, and, in association with ascorbic acid, has been found to act as both a reductant and a stabilizer. Research into the mechanism behind this interaction suggests that ascorbic acid in aqueous solutions of SDS promotes micellization by effect of either an increase in concentration of the additive (the acid itself) at a constant temperature or an increase in temperature at a constant additive concentration. Ascorbic acid competes with SDS for available positions at the air–water interface. Displacement of SDS by ascorbic acid molecules at the interface is favoured by an increased temperature. Also, the acid significantly alters the structure of the hydration sphere of an amphiphilic molecule such as SDS and its minimum surface area per molecule as a result. [Copyright &y& Elsevier]

• Global awareness of the remaining bioactive compounds in kiwi agricultural waste and food industry by-products; • Biological properties of kiwi bioactive compounds for applications in food, cosmetic or pharmaceutical industries; • Promoting circular and sustainable economy for recovering high added-value products; • Surplus kiwi production with high content of bioactive compounds, such as phenolic compounds, vitamins and carotenoids; • Helping the industry to move towards a sustainable and environmentally friendly production system. Currently, agricultural production generates large amounts of organic waste, both from the maintenance of farms and crops (agricultural wastes) and from the industrialization of the product (food industry waste). In the case of Actinidia cultivation, agricultural waste groups together leaves, flowers, stems and roots while food industry by-products are represented by discarded fruits, skin and seeds. All these matrices are now underexploited and so, they can be revalued as a natural source of ingredients to be applied in food, cosmetic or pharmaceutical industries. Kiwifruit composition (phenolic compounds, volatile compounds, vitamins, minerals, dietary fiber, etc.) is an outstanding basis, especially for its high content in vitamin C and phenolic compounds. These compounds possess antioxidant, anti-inflammatory or antimicrobial activities, among other beneficial properties for health, but stand out for their digestive enhancement and prebiotic role. Although the biological properties of kiwi fruit have been analyzed, few studies show the high content of compounds with biological functions present in these by-products. Therefore, agricultural and food industry wastes derived from processing kiwi are regarded as useful matrices for the development of innovative applications in the food (pectins, softeners, milk coagulants, and colorants), cosmetic (ecological pigments) and pharmaceutical industry (fortified, functional, nutraceutical, or prebiotic foods). This strategy will provide economic and environmental benefits, turning this industry into a sustainable and environmentally friendly production system, promoting a circular and sustainable economy. [ABSTRACT FROM AUTHOR]

• Algae constitute a source of phenolic compounds, which show bioactive properties. • Extraction process is critical for phenolic compounds' conservation and stability. • Phenolics show bioactivities such as antioxidant, antitumoral or antimicrobial. • Phenolics from algae can be applied as natural ingredients in different industries. • Further research about structure–activity relationships is required. Given the growing tendency of consumers to choose products with natural ingredients, food industries have directed scientific research in this direction. In this regard, algae are an attractive option for the research, since they can synthesize a group of secondary metabolites, called phenolic compounds, associated with really promising properties and bioactivities. The objective of this work was to classify the major phenolic compounds, compare the effectiveness of the different extractive techniques used for their extraction, from traditional systems (like heat assisted extraction) to the most advance ones (such as ultrasound, microwave or supercritical fluid extraction); the available methods for identification and quantification; the stability of the enriched extract in phenolic compounds and the main bioactivities described for these secondary metabolites, to offer an overview of the situation to consider if it is possible and/or convenient an orientation of phenolic compounds from algae towards an industrial application. [ABSTRACT FROM AUTHOR]

• Arbutus unedo L. shows considerable content in phenolic compounds. • These compounds have potential use as natural preservative in foodstuffs. • pH, temperature of processing and storage cause their degradation. • Machine learning methodologies were used to model the degradation process. • All selected models can predict with R2 upper than 0.90. Arbutus unedo L. (strawberry tree) has showed considerable content in phenolic compounds, especially flavan-3-ols (catechin, gallocatechin, among others). The interest of flavan-3-ols has increased due their bioactive actions, namely antioxidant and antimicrobial activities, and by association of their consumption to diverse health benefits including the prevention of obesity, cardiovascular diseases or cancer. These compounds, mainly catechin, have been showed potential for use as natural preservative in foodstuffs; however, their degradation is increased by pH and temperature of processing and storage, which can limit their use by food industry. To model the degradation kinetics of these compounds under different conditions of storage, three kinds of machine learning models were developed: i) random forest, ii) support vector machine and iii) artificial neural network. The selected models can be used to track the kinetics of the different compounds and properties under study without the prior knowledge requirement of the reaction system. [ABSTRACT FROM AUTHOR]